Thickening Agents

Note: See the end of this document for tips on thickening or adding body to your saucy dishes or gravy!

There is also information for servings of broccoli, kale, onions and salmon, to illustrate the difference in carbohydrate levels for varying foods.

The information here is not 100% accurate due to differences in serving sizes provided by the various sources. For example, one source lists 1 cup as 100 grams, while another lists one cup at 128 grams. But it is close enough to give the general idea of carbohydrate levels in these foods for our purposes.

The serving sizes listed below are for 1 cup and 1 tablespoon. Certainly, we wouldn’t use one cup for a serving of thickener, but when you compare a cup of onions to a cup of arrowroot powder, the differences in carbohydrate levels are strikingly apparent!

Arrowroot Powder is derived from the starch of the Maranta arundinacea plant, a tropical perennial native to Central American and the West Indies.

Buckwheat Flour, whole groats

Source: www.nutritiondata.comCalories: 402 ÷ 16 = 25 calories per tablespoonTotal carbs: 85g ÷ 16 = 5.3g carbs tablespoonThe buckwheat groats for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the groats not having been de-activated through the soaking process.

Cornstarch

Source: nutritiondata.comCalories: 488 ÷ 16 = 30.5 calories per tablespoonTotal carbs: 117g ÷ 16 = 7.3g carbs per tablespoonCornstarch is made from the extracted starch of corn, most of which is genetically modified unless it’s certified organic. The corn for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the grains not having been de-activated through the soaking process.

Guar Gum

Source: www.nowfoods.comCalories: 480 ÷ 16 = 30 calories per tablespoonTotal carbs: 96g ÷ 16 = 6g carbs per tablespoonGuar Gum is not recommended for anyone’s consumption! Please see Footnote #1 at the end of this document for very important information regarding the processing and end-products of substances like this.

Rice Flour from brown rice

Source: nutritiondata.comCalories: 574 ÷ 16 = 36 calories per tablespoonTotal Carbs: 121g ÷ 16 = 7.5g carbs tablespoonSource: nutritiondata.comCalories: 578 ÷ 16 = 36 calories per tablespoonTotal Carbs: 127g ÷ 16 = 7.9g carbs per tablespoonSource nowfoods.comCalories: 480 ÷ 16 = 30 calories per tablespoonTotal carbs: 108g ÷ 16 = 6.75g carbs per tablespoonThe rice for making this product would most likely not have been soaked prior to processing, which would mean it would prevent mineral absorption in your body due to the phytates in the grains not having been de-activated through the soaking process.